What redcurrant means
Redcurrants are small, round, glossy berries that grow in long, hanging clusters, called strigs, on bushes. They are bright red and almost translucent, and they have a sharp, tart, refreshing flavour with a little sweetness. They belong to the same family as blackcurrants, whitecurrants and gooseberries, and they are a traditional fruit in British, Scandinavian, German and Eastern European cooking. Redcurrants are in season in summer, usually for only a short period, and they are delicate, so they are often sold in small punnets or frozen.
The berries are usually removed from their stalks by running a fork along each strig. Because they are so sharp, redcurrants are usually cooked with sugar or combined with sweeter fruits. They are high in pectin, which makes them ideal for redcurrant jelly, a classic accompaniment to roast lamb, game and turkey, and an ingredient in Cumberland sauce. They are a key fruit in summer pudding, along with raspberries and blackcurrants, and are used in tarts, crumbles, compotes, sorbets, cordials and sauces.
Whole sprigs of redcurrants make attractive garnishes for desserts, cakes and cheeseboards, and they are often frosted with egg white and sugar. In Germany and Scandinavia, they are used in cakes and red fruit puddings such as rødgrød. You will see redcurrants in British summer desserts and preserving recipes.